Improvement in preserving meat, fish, oysters



To all whom it may concern that dtffioe.

JULIUS EDMUND oron, or asameron, DISTRICT or COLUMBIA.

Letters Patent No. 108,983, dated November 8,1870; antedated October 29, 1870.

' I IMPRQ'YEMENT'IN PRESERVING MEAT, FISH, OYSTERS,-&'c.

-'1'he Schedule ret'erred to in these Lettersiatent and making part of the name.

Be it known that I, Jomus EDMUND Dprron, of the city of Washington, ,Districtof Columbia, have invented a new and improved. Mode of Preserving Meats,Poultry, Fish, Oysters, &c.; and'I do hereby (leclare that the following is a full and exact description thereof.

vapors into a closed room or any refrigerator contain-.

, ing the meat.

. Meat preserved in this manner I cover withthe same substances I have already patented in N 0. 93,183, dated August 3, 1869.

I also mix any of the salts, or mixtures with them I named in my patents No. 84,481 and No. 93,183 with pulverized coal and melted tallow, or parafline, or stearine, to which I add some-one or more of the different stearoptens of. the ethereal or aromatic oils, or

any of the phenate salts, and pack the meats, 860.; inlayers between these preparations.

What I claim as my invention, and desire to secure by Letters Patent, is'

.1. The preserving of meats, oystelspfish, &c., by

the use of thymol, or thyinic. acid, or any thymate salts, either alone or in solutions of water, or alcohol, or glycerine, or any or all of them, mixed together in any proportion, or in any other. fluid or solvent in which thymolor thymate salts are soluble;

, .2. The'preserving of meats, oys ters,-&c.-,bytheuse of thymol vapors'introduced into closed vessels or refi'igerators containing the meat, 8m.

3. The use oithymql o'r thymate salts, in combination with any of the various processes already patented by me in patents No.;84,481 and No. 93,183.

4. The stearoptens and their salts, of oil of cumin, lavender, horsemint, hoarhound, bnrgamot, and all other-ethereal or essential aromatic oils and essences of fruit, for the preservation of meats, oysters, vegetables, and dead bodies in general.

5. The. vapors of the different stearoptens, either for inhalation or injection into the bodies, or for introduction into closed vessels or refrigerators;

6. The mixtures of those stearoptens or their vapors, in combination with any of the existing gases,

7. The impregnation of melted tallow, parafiine, or stearine with one or more of the.difi'erent stearoptens, or any of the phenate salts, for packing and covering.

JULIUS EDMUND DOTGH.

Witnesses:

J om: Mosnnr AARON Srour. 

